Creamy Pasta & Mushroom Fagioli - cooking recipe

Ingredients

1 -2 cup chicken broth
1 sliced garlic clove
8 ounces fresh sliced mushrooms
2 -3 tablespoons butter
2 tablespoons olive oil
rough chopped fresh parsley (no stems)
1/4 cup grated pecorino romano cheese (or more)
15 1/2 ounces cannellini or 15 1/2 ounces any small white beans
water, as needed
salt, to taste
pepper, to taste
1/3 lb quality linguine or 1/3 lb spaghetti
1 cup frozen peas

Preparation

In large, heavy skillet or deep heavy soup pot, add olive oil, heat and add 1 sliced garlic clove garlic (or more, to taste). Saute on low to infuse oil with garlic flavor, do not burn or brown garlic, about 5 minutes.
Add butter and continue to saute garlic. When garlic is tender and translucent, remove and toss in the raw mushrooms. Brown and caramelize the mushrooms, without burning. Salt & pepper to taste.
When mushrooms are done, add the RAW pasta! Toast pasta, stirring continually, til slightly browned and beginning to soften.
Add the broth, a bit at a time, stirring, as the liquid is absorbed.
Add beans and a little more broth, or water, as if it were risotto. Continue adding stock til pasta is \"al dente\" and liquid absorbed, about 12-15 minutes.
At this point add the cheese and continue to stir, adjusting salt & pepper.
Turn off heat and toss in frozen peas, stir and allow to sit a few minutes.
Add parsley and stir again.
Serve with big salad and crusty bread.